Application | Comment | Organism |
---|---|---|
food industry | key enzyme in ripening and production of good taste in fermented tofu production, overview | Monascus purpureus |
Inhibitors | Comment | Organism | Structure |
---|---|---|---|
Ag+ | 38% inhibition of isozyme GA-I, 14% inhibition of isozyme GA-II at 1 mM | Monascus purpureus | |
Al3+ | 20% inhibition of isozyme GA-II at 1 mM | Monascus purpureus | |
Fe2+ | 16% inhibition of isozyme GA-II at 1 mM | Monascus purpureus | |
Hg2+ | 34% inhibition of isozyme GA-II, 49% inhibition of isozyme GA-I at 1 mM | Monascus purpureus | |
K+ | 15% inhibition of isozyme GA-II at 1 mM | Monascus purpureus | |
Mn2+ | 22% inhibition of isozyme GA-II at 1 mM | Monascus purpureus |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
0.2 | - |
soluble starch | pH 5.0, 37°C, isozyme GA-II | Monascus purpureus | |
2.3 | - |
amylose | pH 5.0, 37°C, isozyme GA-I | Monascus purpureus | |
2.4 | - |
amylose | pH 5.0, 37°C, isozyme GA-II | Monascus purpureus | |
4 | - |
soluble starch | pH 5.0, 37°C, isozyme GA-I | Monascus purpureus | |
4.2 | - |
amylopectin | pH 5.0, 37°C, isozyme GA-II | Monascus purpureus | |
6.2 | - |
glycogen | pH 5.0, 37°C, isozyme GA-II | Monascus purpureus | |
17.1 | - |
amylopectin | pH 5.0, 37°C, isozyme GA-I | Monascus purpureus |
Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
extracellular | two isozymes GA-I and GA-II | Monascus purpureus | - |
- |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Co2+ | 28% activation of isozyme GA-I at 1 mM, no effect on isozyme GA-II | Monascus purpureus | |
Cu2+ | 10% activation of isozyme GA-I at 1 mM, no effect on isozyme GA-II | Monascus purpureus | |
Fe2+ | 15% activation of isozyme GA-I at 1 mM, no effect on isozyme GA-II | Monascus purpureus | |
Sr2+ | 10% activation of isozyme GA-I at 1 mM, no effect on isozyme GA-II | Monascus purpureus |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
60000 | - |
x * 60000, isozyme GA-I, SDS-PAGE, x * 89000, isozyme GA-II, SDS-PAGE | Monascus purpureus |
89000 | - |
x * 60000, isozyme GA-I, SDS-PAGE, x * 89000, isozyme GA-II, SDS-PAGE | Monascus purpureus |
Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
additional information | Monascus purpureus | key enzyme in ripening and production of good taste in fermented tofu production, overview | ? | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Monascus purpureus | - |
high glucoamylase-producing strain RY3410, two isozymes GA-I and GA-II | - |
Posttranslational Modification | Comment | Organism |
---|---|---|
glycoprotein | carbohydrate content of isozymes GA-I and GA-II is 15.0% and 16.2%, respectively | Monascus purpureus |
Purification (Comment) | Organism |
---|---|
native isozymes GA-I and GA-II | Monascus purpureus |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
amylopectin + H2O | - |
Monascus purpureus | ? | - |
? | |
amylose + H2O | - |
Monascus purpureus | ? | - |
? | |
glycogen + H2O | - |
Monascus purpureus | ? | - |
? | |
maltopentaose + H2O | low activity | Monascus purpureus | maltotetraose + beta-D-glucose | - |
? | |
maltose + H2O | substrate of isozyme GA-II, no activity with isozyme GA-I | Monascus purpureus | beta-D-glucose + D-glucose | - |
? | |
maltotetraose + H2O | low activity | Monascus purpureus | maltotriose + beta-D-glucose | - |
? | |
maltotriose + 2 H2O | - |
Monascus purpureus | 3 beta-D-glucose | - |
? | |
additional information | key enzyme in ripening and production of good taste in fermented tofu production, overview | Monascus purpureus | ? | - |
? | |
additional information | substrate specificities of isozymes GA-I and GA-II, cyclodextrins are poor substrates, overview | Monascus purpureus | ? | - |
? | |
pullulan + H2O | low activity | Monascus purpureus | ? | - |
? | |
starch + H2O | soluble starch | Monascus purpureus | ? | - |
? |
Subunits | Comment | Organism |
---|---|---|
? | x * 60000, isozyme GA-I, SDS-PAGE, x * 89000, isozyme GA-II, SDS-PAGE | Monascus purpureus |
Synonyms | Comment | Organism |
---|---|---|
glucoamylase | - |
Monascus purpureus |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
50 | - |
isozyme GA-I | Monascus purpureus |
65 | - |
isozyme GA-II | Monascus purpureus |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
40 | - |
isozyme GA-I, stable up to | Monascus purpureus |
60 | - |
isozyme GA-II, stable up to | Monascus purpureus |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5 | - |
both isozymes GA-I and GA-II | Monascus purpureus |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
3.5 | 10 | - |
Monascus purpureus |
Organism | Comment | pI Value Maximum | pI Value |
---|---|---|---|
Monascus purpureus | isoelectric focusing, isozyme GA-I | - |
3.16 |
Monascus purpureus | isoelectric focusing, isozyme GA-II | - |
3.18 |